Mexican-Style Grilled Vegetable Sandwich Recipe

Name: Mexican-Style Grilled Vegetable Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 2 tablespoons fresh lime juice; 1 tablespoon minced fresh oregano; 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper, divided; 1/4 teaspoon ground red pepper; 1 (15-ounce) can unsalted black beans, rinsed and drained; Cooking spray; 1 large zucchini, cut lengthwise into (1/4-inch-thick) slices; 1 small red onion, cut into (1/4-inch-thick) slices; 1 (12-ounce) ciabatta bread loaf, halved horizontally; 1/4 teaspoon kosher salt; 2 ounces reduced-fat pepper-Jack cheese, shredded (about 1/2 cup)

Servings: persons

1 large red bell pepper
2 tablespoons fresh lime juice
1 tablespoon minced fresh oregano
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground red pepper
1 (15-ounce) can unsalted black beans, rinsed and drained
Cooking spray
1 large zucchini, cut lengthwise into (1/4-inch-thick) slices
1 small red onion, cut into (1/4-inch-thick) slices
1 (12-ounce) ciabatta bread loaf, halved horizontally
1/4 teaspoon kosher salt
2 ounces reduced-fat pepper-Jack cheese, shredded (about 1/2 cup)

1
Preheat broiler to high.
2
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 11 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel. Cut into strips.
3
Place juice, oregano, oil, cumin, 1/4 teaspoon black pepper, ground red pepper, and beans in the bowl of a food processor; pulse 5 times or until coarsely chopped.
4
Heat a grill pan over high heat. Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side.
5
Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into quarters.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large red bell pepper, 2 tablespoons fresh lime juice, 1 tablespoon minced fresh oregano, 1 tablespoon olive oil, and more.

Yes, Mexican-Style Grilled Vegetable Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican-Style Grilled Vegetable Sandwich

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